Caggio, Ipsus

Caggio, IpsusThe final bottle was the 2015 Ipsus from Caggio. This maiden release comes from 6. 5 hectares of Sangiovese owned by the Mazzei family, matured 50% new tonneaux and 50% in stainless steel, plus eight months in cement vat. This was the first time I had tasted Ipsus, and I was impressed. Sure, it is primal on the nose and needs another year or two to subsume the oak, but it offers gorgeous scents of ebullient red fruit tinged with crushed violets and a

crushed and pressed to 100% new Bordelais oak

Frédéric Engerer

the supporting tannins are somewhat drying and this tends to cut the finish short

There is lovely detail to the sleek and beautifully refined middle weight flavors that retain a fine sense of delineation before terminating in a balanced

This too may lengthen out but today it seems a bit clipped and compact

the fermentation and aging are the same as for the centenary Carignan

This may come together as the tannins

It is a burnished amber color and presents an intriguing

The wine is aged in very mild oak in order to maintain the purity of the fruit and the robust tannins that come naturally to it

The exceptionally rich and powerful large-scaled flavors brim with palate staining dry extract that imparts a seductive but also borderline chewy texture to the explosive and still very tightly wound finish

Spice-accented aromas complement cassis

ordered according to growing level of intensity